Roasted Corn and Crab Stuffing
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1 ear
½ 1 clove ½ T ¼ cup 1/8 cup 1/8 cup to taste ½ cup ½ cup 1 cup 1 lb 1 1 ¾ cup 2 T to taste |
roasted corn
shallot garlic white wine vinegar chicken stock olive oil veggie oil salt and pepper shallots pumpkin seeds matzo meal or bread crumbs lump crab chipotle pepper in adobo sauce roasted red pepper roasted corn fresh basil salt and pepper |
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- I buy the crab in a 1lb can at Costco for this dish.
- Roast the red pepper and corn ahead of time.
- Blend first set to make a vinaigrette, drizzling oils in at the end to emulsify. Set aside.
- Caramelize shallots in butter.
- Grind seeds & matzo in a food processor.
- Add nut mixture and shallots to remaining ingredients. Coat evenly with vinaigrette. Can add an extra ¼ cup of melted butter for an extra rich stuffing.
- Yield: Lots. I use this recipe to stuff a 6 lbs salmon (passover) with plenty left over for a side dish.
